The Holy Pancake 2.0

Ahhhhhhh, pancakes!

I used to think that when you went to a restaurant for breakfast, that it was always pretty safe to order pancakes. I mean, they're pretty basic and I thought at the time tough to ruin. Years of disappointment in the commercial recipes for the lowly flapjack proved my maxim oh so wrong. Even mixes disappoint. So, like Lancelot searching for the Holy Grail, I embarked on my quest for the equivalent in a pancake recipe. I have yet to find the "perfect" recipe, however, through the years of culling and tweaking, I have come upon something that satisfies even my palate for the great cake of the pan. These are fluffy (trick is not to over mix the batter), full of holes and crannies for butter and syrup, and, if you cook them in butter or bacon grease, they get nice and crispy around the edges. Hungry yet? You definitely want to make these. Yum!

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 14 oz can coconut milk
• 1 large egg
• 1 tablespoon sugar

Method

1. In a large bowl, mix the dry ingredients together with a fork (flour, baking powder, salt and sugar).
2. Separately, mix the egg and coconut milk until combined.
3. Make a well in the center of the dry mixture and pour in the coconut milk and egg, stirring as you go, mixing until combined. If the batter is too thick to your liking, it can be thinned with a little water.
4. Heat a lightly oiled griddle or frying pan over low-medium heat. Pour or scoop the batter onto the griddle using 1/4 to 1/3 cup of batter. Cook about 3-4 minutes per side or until golden brown. Serve hot.

Serves 6 to 8

Note: This updated version of the pancake (2.0) uses coconut milk which gives it a unique and delicious flavor. Topped with sliced bananas and maple syrup, it is wonderful!

Jorge's Fiesta Pasta Salad

My complaint with pasta salads is that the dressing is usually too much like mayonaise or they are too dry or there is too much dressing. I think this combination is just right. The mix of mayo and coleslaw dressing plus some vinegar gives the dressing some kick. Also, when you make this, you might think there is too much dressing. Trust me, if you cook the pasta al dente, the excess dressing will be absorbed by the time you serve it. Yum!

Ingredients

• 1 - 12 ounce box multi colored rotini pasta
• 1 red bell pepper, finely chopped
• 2 stalks celery finely chopped
• 1 small red onion finely chopped
• 1 cup Helman's or Best Food's mayonnaise
• 1 cup Lighthouse coleslaw dressing or similar
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Sriracha or any non-vinegar hot sauce
• 2 tablespoons sweet pickle relish
• 2 cups shredded sharp cheddar cheese
• 1 cup sliced black olives

Method

1. Cook the pasta according to the box directions so it is al dente.
2. In a medium mixing bowl, whisk together the mayonnaise, coleslaw dressing, apple cider vinegar, and hot sauce.
3. In a large mixing bowl, add the pasta, sauce, and other ingredients folding together until thoroughly mixed.
4. Refrigerate for at least two hours, preferably overnight.

Serves 8 to 10

Bill's Offensive Caesar Salad Dressing

I can't count the number of Caesar salads I've had over the course of my life. For me, it is the benchmark for the quality of a restaurant. If they pay enough attention to the details that go into a Caesar salad dressing, chances are the rest of their food will be quality as well. But unfortunately, for many restaurants, the Caesar salad is an after thought--just something they need to round out their menu.

Make my own Caesar dressing? Meh. There are many good bottled versions out there. I always liked Cardini's as a bottled substitute. But then my friend Bill introduced me to what he called his "offensive" Caesar salad dressing. What's offensive about it? Well, the garlic and the way it slaps your tongue on the first bite to say, "Hey! I'm here!!" I love garlic. If you love garlic, you will love this dressing. Everyone I have ever served it to has remarked that it was THE BEST Caesar dressing they have EVER had. It certainly is for me and I hope you enjoy it. Yum!

Ingredients

• 3/4 cup Best Food mayo (or Helman's)
• 3 garlic cloves
• 4 anchovies with capers
• 2 Tbl grated parmesan cheese
• 1 Tbl fresh lemon juice
• 1 Tsp Worcestershire 
• 1 Tsp Dijon mustard

Method

1. Rough chop the garlic and place in a small food processor along with the anchovies, cheese, lemon juice and mustard. Pulse several times until the garlic is finely chopped.
2. Add the mayo and process for around 15 seconds scraping down the sides.
3. Let set in the refrigerator for at least on hour.

Make enough dressing for four to six salads. And please, you don't need croutons! Throw another anchovy on it with some parmesan cheese and a squeeze of lemon instead.